Nutty Vegetable Pasta

Wheat-free, dairy-free, egg-free Serves 4-6 / This is the perfect substitute for those who miss peanut sauce. Serving tip: With the exception of the extra sauce, which you can save to enhance other meals, this is a dish you'll want to eat right away; it doesn't age gracefully, but it's so good. Ingredient tip: Although soba noodles are buckwheat noodles, they usually contain real wheat as well, so be sure to check the label. Buckwheat noodles generally do not stay in one long strand like noodles with gluten, so be prepared for smaller pasta pieces. Make-ahead tip: Use the leftover tahini mixture as a calcium-rich spread for crackers, a veggie dip, or a sauce over steamed greens.

1. Place garlic, tahini, almond butter, rice vinegar, tamari, and water or broth in a food processor; blend until smooth. Set aside. (Yield: 1 1/2 cups.) 2. Boil noodles about 8 minutes. While noodles are cooking, begin stir-frying sliced water chestnuts and all vegetables in olive oil in a wok or large frying pan over medium-high heat. When vegetables are crisp-tender (at least 5 minutes), season with crushed red pepper flakes, if desired, and salt to taste. 3. Drain noodles. Add noodles and about half of the tahini sauce to vegetables. Stir to coat. Add more water, broth, or tamari to moisten, if desired. Serve immediately.